This edition of Sunday Supper featured some old favorites finished off by a first time hit!!For din din I roasted a whole chicken, whipped up Ina’s truffled mashed potatoes, pan roasted brussels sprouts for Honey and I, and did green beans for the littles.  Those recipes are worth saving, y’all!

And before I get to the good stuff (ie. dessert), I should be up front and mention that this Sunday Supper actually happened on Monday.  I had my chicken in the oven for a six thirty meal time, and about an hour in to its cooking, the PCP asked me why I was making a chicken since we were going out for Uncle C’s birthday dinner.  At six.  Riiiiight.  Totally slipped my mind.  So, I upped the temp to hurry it up to be done by the time we had to leave for the birthday dinner.  And, the bright side was that Monday’s dinner and Tuesday’s leftovers were done!!

I’ve shared the links to the old favorites, so let’s get on with dessert!!  I made Ina’s Honey Vanilla Pound Cake and it was super easy and very good.  I might have overcooked it just a tinge in my craziness.

Honey Vanilla Pound Cake

Source: Ina Garten

2 sticks unsalted butter, at cool room temperature

1 1/4 cups sugar

4 extra-large eggs, at room temperature

2 tablespoons honey

2 teaspoons pure vanilla extract

1 teaspoon grated lemon zest

2 cups sifted cake flour*

1 teaspoon kosher salt

1/2 teaspoon baking powder

Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely

*I never buy cake flour and always use this substitution.  Measure out 1 cup all purpose flour and remove 2T.  Add 2T. cornstarch and sift.  Do this for each cup of cake flour in the recipe!

I’ve made most everything in the Foolproof cookbook that looked good to me and now I’m looking for new things.  Let me know if you’ve got any must-makes!!

xoxo